Recipes

Aromatic rice, saffron and smoked tuna salad with quinoa

Time

40'

Serves

4

Difficulty

Easy

Ingredients

  • 1 pack (2 tins) smoked tuna salad with quinoa TRATA
  • 300g basmati rice
  • 400g cold water
  • Salt
  • 1 large onion, sliced
  • 4 spring onions, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 piece of ginger, grated
  • 2 tbsp olive oil
  • 2 tbsp black raisins
  • 10 dried apricots, thinly sliced

For the sauce

  • 1/2 tsp turmeric powder
  • Little hot water
  • 250g strained yoghurt
  • Salt and pepper

Method

Place the rice in a colander and rinse under running water. Transfer it to a bowl, fill with water, leave for 15 minutes, and drain. Fill a pot with 400g water, add the rice, season with salt and bring to the boil. Reduce heat, cover with a lid, and let simmer for 12 minutes. When the time is up, remove from the heat. Take off the pot lid, cover with a clean kitchen towel and set aside for a further 15 minutes.

 

Prepare the sauce. Steep saffron threads in a little warm (but not hot) water and leave for a few minutes. Add the yoghurt, turmeric, salt, pepper and mix.

In a large frying pan, add the onion, spring onions, garlic, ginger, oil, and season with salt. Cook over medium heat for about 15 minutes, keeping the lid on. Then add the raisins, apricots, tuna salad with quinoa and smoked tuna. Remove from heat, mix with the cooked rice, and serve with the sauce.

Suggestions for this recipe

Tuna Pocket
In Water